Ghost Chilli Jelly (200gm)

Description

Ghost Chilli Jelly is a sweet and spicy condiment that balances the intense heat of ghost peppers with the sweetness of sugar, creating a unique and flavorful jelly. This jelly is versatile and can be used as a spread, glaze, or dip.

Preparation:

Preparing the Peppers: Finely chop the ghost peppers and red bell peppers. Wear gloves while handling ghost peppers to avoid skin irritation.
Cooking the Peppers: In a saucepan, combine the chopped peppers with apple cider vinegar. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes until the peppers are softened.
Adding Sugar: Stir in granulated sugar and continue to simmer, stirring occasionally, until the sugar is completely dissolved.
Adding Pectin: In a separate bowl, mix pectin powder with a little water to form a slurry. Add the pectin slurry to the pepper mixture, stirring continuously to prevent lumps.
Boiling and Skimming: Increase the heat to medium-high and bring the mixture to a rolling boil. Boil for 1-2 minutes, skimming off any foam that forms on the surface.
Finishing Touch: Stir in lemon juice and salt to taste. Adjust the sweetness and tartness by adding more sugar or lemon juice if desired.
Testing for Setting Point: To check if the jelly is ready, place a small amount on a chilled plate and tilt the plate. If it wrinkles and doesn’t run, it’s ready.
Canning: Ladle the hot jelly into sterilized jars, leaving a quarter-inch headspace. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Cooling and Storing: Allow the jars to cool completely at room temperature. Store in a cool, dark place. Once opened, refrigerate the jelly.